Chocolate sponge: 6 eggs, sugar 175g, medium gluten powder 120g, corn starch 40g, cocoa powder 40g and melted butter 40g. Sandwich: seedless cherry 1 can (cherry content is about 350g), cherry water 250ml, red pectin 1 package/12g, sugar 25g, whipped cream 800g, vanilla sugar 1 package /8g, powdered sugar 30g, and Geely tablets 3 pieces. Production method:

1. Mix flour, starch and cocoa powder, sieve them into a pot, prepare a 26 cm heart-shaped cake mold, and preheat the oven to175 C/350 F;

2. Put the eggs and sugar into the container of a table mixer (if a portable mixer is used, it is best to heat it with warm water, and the water temperature is about 40C/ 105F). Beat the eggs at high speed until they are light lemon yellow, and the volume will double. Before the beating is almost finished, add vanilla and mix well. Then sieve the flour and stir it evenly with a rubber scraper.

3. Mix a cup of cake paste with melted butter, then mix it with the rest of the cake paste by fishing, pour the mixed cake paste into the prepared baking tray, bake it in the preheating oven for about 35 minutes, take it out and cool it, and cut it into 3 pieces horizontally for later use;

4. Put the cherry water, 25g sugar and red pectin into a small pot and cook over low heat until it becomes thick. Add the seedless cherries and stir well. Turn off the fire and let it cool.

5. Soak Geely tablets in 5 tablespoons of water for 10 minute until they are soft, heat them until they are dissolved, and air-cool them to 30 C/86 F. Put the cream, powdered sugar and vanilla sugar into a mixing basin until they are neutral and foamed, add Geely liquid, and then whip them until they are hard and foamed;

6. Cake assembly: put a layer of cake on the plate, sweep a little cherry water, evenly spread the cherry sandwich, then spread a layer of whipped cream, cover the middle layer of the cake, spread another layer of whipped cream, cover the last layer of cake, spread cream, gently stick chocolate chips on the cream around the cake by hand, squeeze flowers with cream on the surface, decorate with cherries and heart-shaped chocolate, and put it in the refrigerator for 2-3 hours. [Dining area]

Black Forest Cake Cake Formula Method 2:

Black sponge cake blank, chocolate, cherry, 400g of whipped cream, 0/50g of powdered sugar/kloc-,canned black cherry. Production method:

1. Scrape off chocolate chips with a steel knife and cut the black sponge cake blank into three equal parts;

2. Mix the cream and powdered sugar and put them in an extrusion bag;

3. Squeeze the cream into a circle with a squeezing bag and put it on the first black sponge cake, then put the black car lining into the gap between the squeezed whipped cream;

4. Cover the second cake slice with stuffing on the first cake slice;

5. Spread the cream on the second cake slice with an extrusion bag, and then cover the third cake;

6. Then evenly spread cream around the prepared black forest cake, white it and smooth it, and squeeze out some patterns;

7. Finally, cut the cherry in half, put it on the cream and sprinkle some chocolate chips in the middle.

How to make black forest cake Three cake recipes:

An 8-inch cake mold, 3 eggs, 3 ounces of sugar, 2.5 ounces of flour, 1.2 ounces of cocoa powder, 1 tablespoon of butter solution, 1.2 teaspoons of baking powder, 2 tablespoons of warm water, 1 box of black currant gel powder and 1 box of hot water. Sweet cream 10 oz (1 4 cup), dark chocolate (chopped) 3 oz, red cherry1grain. Making method: cake making method

1. Preheat oven 190C(375F), pad the cake basin with paper and sweep the oil;

2. Beat the eggs and sugar to the top, sift in the flour, cocoa powder and baking powder, and finally gently mix in the butter solution, pour it into the cake basin and bake for 20-25 minutes;

3. Take out and freeze, and cut into three pieces. Stuffing practice

1. Dissolve the gel powder in hot water, add the black cherry and wine, mix well, put the snow in a basin until it condenses, and take it out and dice it;

2. Beat the sweet cream evenly, take out 1/3 as the filling, and use the rest to decorate the cake surface. synthetic approach

1. First, take 1 cake as the base, sprinkle half a portion of cherry wine, smear an appropriate amount of diced sweet cream and gel filling, then smear an appropriate amount of sweet cream (that is, two layers of cream and one layer of gel filling), cover the second layer of cake, sprinkle the wine, spread the filling, and finally cover it;

2. Spread the whole cake with sweet cream, sprinkle with chocolate pieces and decorate with cherries.